Spinach Puffs
Servings: 12 Spinach Puffs
Equipment
- Rolling Pin
- Cupcake pan
Ingredients
- 1 10 oz box of frozen spinach thawed
- 1 sheet of puff pastry thawed
- ½ cup of feta cheese
- ¼ cup of shredded mozzarella
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Nice handful of dill finely chopped
- ¼ teaspoon grated nutmeg
- 1 tablespoon of olive oil
- 2 eggs
- Non-stick spray
- ½ teaspoon of salt
- ¼ teaspoon of pepper
Instructions
- Preheat your oven to 350 degrees, and spray your cupcake pan with the non-stick spray.
- Ring out your spinach. In order to prevent a soggy filling, we need to remove all water that the spinach has retained. Using a clean kitchen towel or layered paper towels, tightly ring out the thawed spinach over a bowl, squeezing as much water out as possible. You should get at least 1/2 cup of water out of the spinach.
- Once you have a ball of dry spinach, transfer to a large bowl. Add the feta, mozzarella, garlic and onion powder, dill, nutmeg, olive oil, salt and pepper. Taste the filling to make sure the seasoning is up to par. Add more salt and pepper if you’d like. Once the filling tastes good to you, beat one of the eggs, add in and combine until all ingredients have come together. Set the filling aside.
- Unfold your puff pastry. Using a rolling pin, gently roll out your dough about the size of your cutting board (about 14”x 10”). Cut 12 equal squares by cutting in half first, then cut those halves in half again. Turn your rectangle the other way, and cut two lines, creating equal squares.
- Take each rectangle, and gently pull each one, to stretch it out a little bit. They can tear very easily, so be careful. Once each square is slightly stretched, press into the bottom and up the sides of the cupcake pan, leaving corners pointing up.
- Divide the filling equally among the squares. Fold each corner into the middle, pressing together slightly. Beat the other egg in a bowl, and brush all of the puffs with the egg wash. Bake in the oven for about 45 minutes to an hour, until the dough is puffed and brown, and the filling is cooked through. Remove from the oven, and using a knife or off-set spatula, transfer the puffs to a cooling rack.
Notes
These puffs was great served hot or at room temperature, which is why they’re great to bring to a friends house or cocktail party. You can also make these a day in advanced, and keep them in the fridge until ready to bake!